Oyakodon (Chicken and Egg Rice Bowl)
A comforting Japanese rice bowl of chicken and onions simmered in a sweet-savory dashi sauce, finished with softly set egg. Quick, warming and satisfying.
Prep time10 min
Cook time15 min
Total time25 min
Servings2 servings
DifficultyEasy
Ingredients
- 200 g chicken thigh, cut into bite-size pieces
- 1/2 onion, thinly sliced
- 2 eggs
- 150 ml dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 bowls cooked rice
- Chopped scallion or mitsuba, to serve
Instructions
- 1Bring the dashi, soy sauce, mirin and sugar to a simmer in a small pan.
- 2Add the onion and chicken, and simmer until the chicken is cooked through and the onion is soft, about 5-7 minutes.
- 3Lightly beat the eggs and pour them evenly over the chicken mixture. Cover and cook for 1-2 minutes until just set but still soft.
- 4Slide the chicken and egg over bowls of hot rice.
- 5Garnish with chopped scallion or mitsuba and serve immediately.
Tips
- Use chicken thigh rather than breast for juicier results.
- Don't overcook the eggs — they should be soft and slightly runny.
- Cook one serving at a time in a small pan for the best texture.
